Stewed Tomatas
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- tomatoes
- gravy
- a little arrow-root
- cream
- flour and butter
Instructions
- Arrange tomatoes in a single layer in a dish.
- Pour gravy to reach half the height of the tomatoes.
- Stew them very gently until the undersides are cooked through.
- Turn the tomatoes over and finish stewing them.
- Thicken the gravy with either a little arrow-root mixed with cream, or with flour and butter.
- Serve the thickened gravy around the tomatoes.